Beef: Bison Tournedos with Pear Bread Dumplings and Shallot-Aniseed Purée

Bison Tournedos with Pear Bread Dumplings and Shallot-Aniseed Purée


  • salt, to taste
  • 1 tbsp. butter
  • 0.5 dl veal stock
  • 50 g pear bread
  • 2 eggs
  • 1 egg yolk
  • 250 g shallot
  • 1 tbsp. oregano, finely chopped
  • 0.5 dl water
  • 1 tbsp. vinegar, Fine Food cipolle borettane
  • pepper, coarsely crushed
  • 2 pomegranate
  • 250 g lye roll
  • 3 tbsp. Tasmanian mountain pepper
  • 3 dl cream
  • 1 tsp. anise
  • 2 tbsp. crème fraîche
  • 1 tbsp. cottage cheese
  • 0.5 dl port wine
  • 600 g beef entrecôte
  • 50 g pickled onions
Order the ingredients from COOP@home


Cut the pretzel bun and pear pastries into approx. 1 cm cubes. Add the eggs, yolk, shallot and oregano, season. Pour over the cream and knead everything well. Cover and leave to combine for approx. 30 mins. Place in a cake tin lined with cling film, level off. Cover the cling film and steam for approx. 40 mins. at 100°C (core temperature 82°C) or bake for approx. 40 mins. in the centre of an oven preheated to 120°C. Remove and chill for approx. 3 hours. Slice into pieces shortly before serving and briefly brown all over in butter.

Roast the shallots in their skins on an oven tray in the centre of an oven preheated to 180°C for 30-45 mins. Allow to cool a little, squeeze out of the skins and puree with the aniseed. Stir in the crème fraîche, add salt to taste, and strain through a coarse sieve.

For the pepper jus, bring the veal stock, port, water and vinegar to the boil. Add the pepper. Once the desired sharpness has been reached, strain the pepper. Add the butter and mix with a hand blender until foamy.

Prepare the meat according to the packet instructions.


  • Beef
  • 5h 10 Preparation/cooking time: ca. 90m + Refrigerate: ca. 180m + Bake: ca. 40m
  • Servings For 4 people
  • Nutrition 879 Kcal